Spicy Shrimp Sushi Stacks Recipe

Introduction

Delight in these vibrant Spicy Shrimp Sushi Stacks — a fresh and flavorful twist on traditional sushi. Layers of seasoned rice, creamy avocado, crisp cucumber, and spicy shrimp come together beautifully for an easy-to-assemble dish perfect for appetizers or light meals.

Ingredients

• 1 cup cooked sushi rice
• 1 tablespoon rice vinegar
• 1 teaspoon sugar
• 1/4 teaspoon salt
• 1/2 pound cooked shrimp, chopped
• 2 tablespoons mayonnaise
• 1–2 teaspoons Sriracha (to taste)
• 1 avocado, diced
• 1/2 cucumber, diced
• 1/2 cup imitation crab or shredded carrot (optional)
• 1 tablespoon soy sauce
• 1 teaspoon sesame oil
• 1 tablespoon green onions, sliced
• Black sesame seeds, for garnish
• Extra Sriracha and soy sauce for drizzling (optional)

Instructions

1. Step 1: In a small bowl, combine the rice vinegar, sugar, and salt with the warm cooked sushi rice. Stir well and let it cool to room temperature.
2. Step 2: Mix the chopped cooked shrimp with mayonnaise and Sriracha in a separate bowl. Adjust the Sriracha to your preferred spice level, ensuring all shrimp pieces are evenly coated.
3. Step 3: In another bowl, gently toss together the diced avocado, cucumber, and optional imitation crab or shredded carrot. Add soy sauce and sesame oil, mixing carefully to keep the vegetables crisp.
4. Step 4: Lightly oil a 1-cup measuring cup, ramekin, or food ring mold lined with plastic wrap. Firmly press a layer of the seasoned sushi rice into the bottom.
5. Step 5: Add a layer of the avocado-cucumber mixture over the rice, then top with the spicy shrimp mixture. Press down gently to compact and create a neat stack.
6. Step 6: Carefully unmold the stack onto a serving plate. Garnish with sliced green onions, black sesame seeds, and drizzle with extra Sriracha or soy sauce if desired.
7. Step 7: Repeat these layers and garnish steps with remaining ingredients until all stacks are assembled.

Tips & Variations

• Use a silicone mold or a mason jar lid to create perfectly round and uniform sushi stacks.
• For a low-carb option, substitute the sushi rice with cauliflower rice while keeping other ingredients the same.
• Prepare the stacks up to 2 hours ahead and chill in the refrigerator for convenience.

Storage

Store any leftover sushi stacks covered in the refrigerator for up to 2 days. To enjoy later, allow them to come to room temperature for about 15 minutes before serving, as the texture is best fresh. Avoid freezing as it may alter the texture of rice and avocado.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use raw shrimp instead of cooked shrimp?

It’s best to use cooked shrimp for this recipe to ensure safety and maintain the proper texture. If you prefer raw, make sure it’s sushi-grade and handle it according to proper food safety guidelines.

Can I make these sushi stacks vegan?

Yes, you can replace shrimp with seasoned tofu or marinated mushrooms and substitute mayonnaise with vegan mayo to make a delicious plant-based version.

Spicy Shrimp Sushi Stacks Recipe

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★★★★★

4.6 from 72 reviews

Spicy Shrimp Sushi Stacks are a vibrant, layered appetizer or main course inspired by traditional Japanese sushi. Combining seasoned sushi rice, creamy and spicy shrimp, and a refreshing avocado-cucumber mixture, these no-cook stacks offer a perfect balance of flavors and textures. They are easy to assemble, visually appealing, and perfect for entertaining or a delightful weeknight meal.

• Author: liam
• Prep Time: 20 minutes
• Cook Time: 10 minutes
• Total Time: 30 minutes
• Yield: 4 sushi stacks 1x
• Category: Appetizer, Main Course
• Method: No-Cook
• Cuisine: Japanese-Inspired

Ingredients

Scale 1x2x3x

Rice Mixture

• 1 cup cooked sushi rice
• 1 tablespoon rice vinegar
• 1 teaspoon sugar
• 1/4 teaspoon salt

Spicy Shrimp Mixture

• 1/2 pound cooked shrimp, chopped
• 2 tablespoons mayonnaise
• 1–2 teaspoons Sriracha (to taste)

Avocado-Cucumber Mixture

• 1 avocado, diced
• 1/2 cucumber, diced
• 1/2 cup imitation crab or shredded carrot (optional)
• 1 tablespoon soy sauce
• 1 teaspoon sesame oil

Garnishes and Extras

• 1 tablespoon green onions, sliced
• Black sesame seeds, for garnish
• Extra Sriracha and soy sauce for drizzling (optional)

Instructions

1. Season the Sushi Rice: In a small bowl, stir together rice vinegar, sugar, and salt into the warm cooked sushi rice until well combined. Allow the rice to cool slightly to room temperature before assembling the stacks.
2. Prepare the Spicy Shrimp Mixture: In a separate bowl, mix the chopped cooked shrimp with mayonnaise and Sriracha sauce. Adjust the amount of Sriracha according to your preferred spice level, ensuring all shrimp pieces are evenly coated.
3. Make the Avocado-Cucumber Mix: Gently combine diced avocado, cucumber, and optional imitation crab or shredded carrot with soy sauce and sesame oil in another bowl. Mix carefully to coat ingredients while keeping their texture intact.
4. Assemble the Sushi Stacks: Lightly oil a 1-cup measuring cup, ramekin, or use a food ring mold lined with plastic wrap. Press a layer of the seasoned sushi rice firmly into the bottom. Add a layer of the avocado-cucumber mixture, then top with the spicy shrimp mixture. Press down gently to compact the layers for a neat and sturdy stack.
5. Unmold and Garnish: Carefully unmold the stacks onto serving plates. Garnish each stack with sliced green onions, a sprinkle of black sesame seeds, and drizzle with extra Sriracha or soy sauce if desired.
6. Repeat: Continue layering and garnishing with the remaining ingredients until all stacks are assembled and ready to serve.

Notes

• These sushi stacks can be made ahead and chilled in the refrigerator for up to 2 hours for convenience and better flavor melding.
• Using a silicone mold or the lid of a mason jar helps achieve perfectly round and uniform sushi stacks for an elegant presentation.
• For a low-carb version, substitute sushi rice with cauliflower rice while keeping the other ingredient proportions the same.

Keywords: Spicy Shrimp Sushi Stacks, Sushi Stacks, Japanese Inspired Sushi, No Cook Sushi, Avocado Cucumber Shrimp, Spicy Shrimp Recipe, Sushi Rice Stacks